The easiest way to braise pork in brown sauce is to cook pork belly, blanch it in boiling water to remove dirt, and then cut it into mahjong pieces, for example, in a cold water pot. Remember that the water needs to be boiled over high fire, skim off the floating foam, add cooking wine, cook until it is 80% mature, add soy sauce, then roll it, add white sugar (in fact, brown sugar, white sugar and rock sugar can be used, depending on personal materials), and cook slowly over low fire. You should pay attention at this time. Attached is the copy I did for you last weekend, haha. Braised pork: 1, heat the oil, add two spoonfuls of sugar and ginger slices cut into two or two fresh ginger (a large piece) and stir-fry for a while. 2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and there is a lot of oil. 3, add water to spill the meat, add a little soy sauce, salt, China vinegar (two! ), four or five petals. 4. Add carrot pieces ten minutes before cooking. 5. After the water is dried, start the pot. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, it's better than meat. :-) Braised pork: I haven't tried this method anywhere else. Friends say it's delicious. Here, I announce the method. A pound of pork belly, cut into small pieces of two or three centimeters square, and then cut a few knives on each side (for tasting, if you are lazy). Use soy sauce (I don't care about soy sauce at home, I mix it here), add sugar and chopped green onion to make juice. Heat half a pot of oil. When it gets hot, fry the meat pieces one by one for about half a minute, then take them out. Boil a small pot of water, add star anise, star anise and the previously prepared juice, wait until the water boils, add meat and stew for an hour. Features: the meat is full of flavor and very crisp. The key: add more onions and stir-fry in place (don't pour all the meat in one breath, which will turn into fried meat) Disadvantages: when frying meat, the smell of smoke is very heavy, and there is no strong range hood, which will last for a long time. Braised pork (Spring Festival edition) Ingredients: fresh pork (with skin on the back of buttocks)1000g, and 500g of chicken legs. Accessories: ginger, onion, cardamom, fermented bean curd, star anise, salt and white wine. Appropriate method: cut the pork into pieces (2 cm long, 1. 5cm wide), chop the chicken leg into small pieces, put it in cold water, heat it until the water boils, take out the chicken pieces and pork pieces, and drain the water; Pour oil and sugar into an iron pan, heat, and stir with a shovel until the mixed color of oil and sugar becomes dark and bubbles; After one minute, add chicken pieces and pork pieces, stir, pour in soy sauce, stir, add water, add auxiliary materials, cover, bring to a boil with high fire, reduce the fire, occasionally turn it over with a shovel, and stew slowly. Attachment: A plate of refreshing pickles. Even if the stomach is not very good:) Braised pork: If you want to buy pork belly with skin, you must be fat and thin, otherwise the lean meat will burn like dry wood. Cut the meat into pieces the size of walnuts. Every piece should be fat and thin. Don't cut it into small pieces, because the meat will become smaller after stewing for a long time. Chop onion, ginger and garlic into powder for later use. Wash the cut meat, then put a little ordinary oil in the pot, stir-fry the meat and some fat meat. When you see that 70% of lean meat has turned white, put the prepared onions, ginger and garlic into the pot, add soy sauce and cooking wine, and add more, but pay attention to the taste. You don't need to put salt, just copy the oil to taste. One or two drops of vinegar can remove the fishy smell, a little sugar, and it is best to put some coke in it, and then you can put a little dried pepper down. Add water and start to simmer. Keep adding water. Don't dry the pan. Stew with chopsticks for several hours until part of the skin is rotten. At this time, the fat meat is the best, fat but not greasy. The skin is delicious and nourishing, and the lean meat is fragrant, the highest realm! Haha, try it?